Yield: 8 Servings
3 Lamb racks, frenched and cut into chops
3 T. fennel seed, toasted and lightly ground
3 T. coriander, toasted and lightly ground
salt and pepper
2 T. flat leaf parsley, chopped
2 tsp. mint, chopped
½ tsp. orange zest
¼ tsp. lemon zest
1 tsp. garlic, minced
Place the lamb chops in a shallow casserole dish. Combine the coriander and fennel seed in a small bowl and generously season the lamb with the spices and salt and pepper.
To make the gremolata mixture, combine the parsley, mint, orange, lemon zest and garlic in a small bowl.
Grill lamb chops over a hot grill for 2-3 minutes on each side. Transfer to serving platter and sprinkle with the gremolata.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.
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